Noodle vegetable stir-fry

• Preparation:
  10 minutes
• Cooking time:
  10 minutes
• Difficulty
  level:

Soy sauce mixture:

• 2 tbsp. (30 ml) soy sauce
• 1 tsp. (5 ml) sesame oil
• 1 tsp. (5 ml) chili paste
• 1 tsp. (5 ml) hoisin sauce
• 1 pinch of sugar

Noodles and vegetables:

• 1 package (about 400 g) Chinese noodles with egg or yet ca mein
• 1 onion, chopped
• 1 garlic clove, finely chopped
• 1 to 2 cups cabbage, thinly sliced
• 1 large bok choy, chopped (or 4 to 6 small bok choys)
• 2 carrots, thinly sliced
• Vegetables of your choice (optional): baby corn, bamboo shoots, snow peas, etc.
• ½ cup (125 ml) vegetable, beef or chicken broth (unconcentrated)
• 2 green onions, thinly chopped (optional)
• 1 lime, cut into wedges (optional)
• 2 tbsp. (30 ml) vegetable oil

1. Cook noodles in boiling salted water until cooked but slightly crispy. Drain well.
2. In a bowl, combine soy sauce, sesame oil, chili paste, hoisin sauce and sugar. Set aside.
3. In a wok or large pan, heat vegetable oil over medium-high heat. Add the onion, garlic, carrots, cabbage, bok choy and other vegetables of your choice (optional). Stir-fry ingredients until cooked but crispy.
4. Pour soy sauce mixture, add noodles, then stir. Stir in broth and mix well to coat noodles.
5. Heat for about 2 minutes until noodles are al dente.
6. When serving, garnish with green onions and lime wedges (optional).